Total Time
35mins
Prep 10 mins
Cook 25 mins

Great, easy rice dish with a little different flavor. Goes with just about anything -- especially easy as it bakes. Originally found in a recipe book called "Big Flavors of the Hot Sun".

Ingredients Nutrition

Directions

  1. Heat peanut oil over medium high heat until hot but not smoking.
  2. Saute onion, stirring, until transparent (about 3-5 minutes).
  3. Add the rice and continue to cook and stir for one additional minute.
  4. Add the chicken stock and coconut milk.
  5. Stir in salt and pepper.
  6. Pour rice mixture into an ovenproof baking dish, cover, and bake at 350 for about 18 minutes.
  7. Liquid will be absorbed, rice will be cooked but not mushy.
Most Helpful

5 5

Great rice! I tweaked it some after making it the 1st time. On the 2nd attempt I used only 1/4 c chicken stock and the entire can of coconut milk (i wanted more coconut flavor). Also, after I put the rice in the oven to bake I toasted 1/2 c of shredded coconut in a pan until it was just browned. When I stirred the rice in the oven at about 15min I added the toasted coconut and finished cooking; that additional coconut milk helped absorb the added coconut and keep the rice moist. YUM! will be making this again for sure.

5 5

great rice I made this exactly as the recipe--I did rinse the rice until clear and I cooked this in the oven at 350 degrees for about 45 minutes until the liquid was absobed-so I woud change the time from 18 to 45 minutes-overall -this rice as wonder and full of flavor-everyone had secongs-thanks for the great recipe-a keeper!